Archive for the ‘Food and Drink’ Category

Savory MELT Salmon Cakes

Wednesday, November 27th, 2013

These tempting Salmon Cakes are an excellent way to use leftover salmon. Even better, you can make a large batch of salmon cakes, freeze the patties, and sauté them straight out of the freezer when you are looking for a fast, filling, nutritious meal. These salmon cakes are easy to “finish” with a generous dollop of MELT. This recipe is adapted from Ina Garten and makes approximately 5 servings (10 salmon cakes).

MELT in Your Mouth Salmon Cakes

MELT in Your Mouth Salmon Cakes

Ingredients
½ pound fresh salmon
Kosher salt and freshly ground black pepper
6 tablespoons MELT Organic

4 tablespoons virgin coconut oil
¾ cup small-diced red onion (1 small onion)
1 ½ cups small-diced celery (4 stalks)
½ cup small-diced red bell pepper (1 small pepper)
½ cup small-diced yellow bell pepper (1 small pepper)
¼ cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
¼ teaspoon hot sauce (recommended: Tabasco)
½ teaspoon Worcestershire sauce
1 ½ teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed (makes 1 C bread crumbs)
½ cup MELT Organic Mayonnaise (or other quality mayonnaise)
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Directions

  • Preheat the oven to 350 degrees F.
  • Place the salmon on a sheet pan, skin side down. Brush with 2 tablespoons of softened MELT and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
  • Meanwhile, place 4 tablespoons of the MELT, onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and ½ teaspoon pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
  • Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
  • Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for at least 30 minutes. Shape into 10 (2 ½ to 3-ounce) cakes.
  • Heat 4 tablespoons of virgin coconut oil in a large sauté pan over medium heat. In batches, add the salmon cakes and cook for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot with a dollop of MELT on each salmon cake.

MELT® Organic Love

Tuesday, November 19th, 2013

Mother of three, Theresa P. of Kansas, is a huge MELT Maniac and sat down with Founder Cygnia Rapp to share her story.

Why are you so excited about MELT?

“Since my youngest son was diagnosed with FPIES (Food Protein-Induced Enterocolitis Syndrome) at nine months old, I make the majority of our meals soy-free and dairy-free. I know MELT has a little clarified butter in it (while Honey MELT is completely dairy-free), but my son still seems to tolerate it well. We have to stay completely away from soy because it is so potentially dangerous for him and unhealthy for our daughter because of the naturally-occurring estrogen.

We LOVE MELT because it is so amazing to bake with – I don’t have to figure out how to substitute sunflower oil for butter, I can just use MELT one for one instead of butter.

I am sure you know about other soy-free and dairy-free butter substitutes, which we have used, but they get very thin, melt like oil, and don’t bake well. MELT is amazing because it is the most like real butter out of everything we have tried. The name is so fitting because MELT truly melts like butter. It is fabulous and it tastes so good too. We love MELT; we are really so grateful for it.”

What are your favorite recipes for using MELT?

“Baking is my favorite use for MELT. Not too long ago I made a cake and was able to use MELT without the cake “getting weird” like it does when you use oil. I love making macaroni and cheese with a white sauce; MELT is perfect because it makes it so creamy and good, not oily. I also make sweet breads with MELT like zucchini bread, sweet potato bread, summer squash bread, or whatever we happen to have on hand.

Any parting thoughts?

We have been in the allergy world for close to six years now, watching how it has changed, and are excited by the new products coming. I am hopeful that one day my son will outgrow his allergies, but I know that even when that happens, MELT will always have a place in our fridge! Thank you for such a fabulous product! I’m seriously excited to find the new chocolate version, it looks heavenly!”

MELT® Organic Mayonnaise

Friday, November 15th, 2013

Are you looking for a mayonnaise that will knock the socks off of store-bought mayo AND is made with good fats like virgin coconut oil and flax seed oil? Look no further: homemade mayo made with Rich & Creamy MELT Organic will be perfect for your family’s lunch sandwiches. This recipe is adapted from Passionate Homemaking (July 3, 2009) and makes about 1½ cups of mayonnaise.

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Ingredients:

1 whole pastured egg

2 pastured egg yolks

1 tablespoon Dijon mustard

Juice of ½ small lemon

½ teaspoon sea salt

White pepper to taste

½ cup quality olive oil

½ cup Rich & Creamy MELT Organic

1 tablespoon plain whole milk yogurt (optional)

Directions:

  • In a blender or food processor, mix the eggs, yolks, mustard, lemon juice, salt and pepper.
  • Soften the Rich & Creamy MELT Organic over very low heat – just enough to get it close to a liquid state but not warm enough to “cook” the eggs.
  • Combine the olive oil and Melt Organic in a measuring cup for easy pouring.
  • Very slowly pour the olive oil/ Melt Organic while the food processor/ blender is running at a low speed – just pour a very thin stream into the opening.
  • Once the oils are emulsified in the mixture, add the yogurt, which gives it a semi-sweet and tangy flavor.
  • Refrigerate and enjoy!

Orange Ginger Beet Kvass

Friday, November 8th, 2013

Loaded with minerals, probiotics, and phytonutrients called betalains, Orange Ginger Beet Kvass is a serious contender in my Top 5 Best-Health-Foods-Ever list and could be the most potent fermented food I have discovered.

Lisa’s Counter Culture book provides the best beet kvass recipe I have found; it’s the one I use at home and is provided below with minor improvements. I prefer using crimson beets for the flavor and for the stronger benefit. I found Chiogga beets to have the least appealing flavor and weakest benefit.

Orange Ginger Beet Kvass made with golden beets.

Orange Ginger Beet Kvass made with golden beets.

Beet kvass’ complex flavor profile of sour, salty, sweet, and umami is not often found in the modern American diet. While it is not a beverage you are likely to share with house guests, beet kvass holds a prominent place in my home.

Many recipes call for adding whey, but I believe it is worth avoiding whey for several reasons:

  • The end product is more palatable and tastier without using whey.
  • Whey is used to shorten fermentation times (i.e., as a short-cut), which prevents the probiotic strains naturally occurring in the beets from culturing through their full cycle, thus diminishing nutritional value and probiotic content (a minimum of 3 weeks is required for “wild” fermentation).
  • Whey has probiotic strains specific to its source: dairy. Beets and other vegetables have different strains of probiotics; consumption of a variety of probiotic strains is recommended for maximum health benefit.
  • You don’t need whey to make fermented foods, especially if you are allergic to dairy.

Ingredients 

6 medium-sized beets, scrubbed and roughly chopped, enough to fill the fermentation jar ½ full

2″ knob of ginger, grated

2% brine, about 19 g of sea salt per quart of water, or 3 tbsp of sea salt in 2+ quarts of water total

1 organic orange, juiced and zested, for the second ferment

Equipment

1-gallon fermentation jar with airlock (available online from Cultures for Health or Pick-It)

Flip top bottles, e.g., 4 22-oz Fischer Beer bottles

Directions

  • Clean and sanitize kitchen surfaces; the cleaner your environment the better. Clean and sanitize the equipment (fermentation jar, weights) to ensure the absence of pathogenic bacteria. Be sure to rinse off the equipment after sanitizing it so does not kill the beneficial bacteria needed for fermentation.
  • After cutting the tops and spindly roots off of the beets, scrub with skins under cold water. Chop beets into ½” to 1” cubes and place in the 1-gallon fermentation jar along with the grated ginger.
  • Cover chopped beets and ginger with 2% brine, leaving 1” airspace. Dissolve 3 tbsp of sea salt in one cup of boiled water separately; dilute and cool in a quart of water. Add brine to the fermentation jar and add additional fresh water to fill 1” from the top.
  • Fill the airlock half way with water and seal the jar tightly.
  • Place in a location between 68-72 degrees F and away from direct sunlight. Forget about it for at least 3 weeks, preferably 4 weeks. Beet kvass can ferment up to 6 weeks if desired.
  • After 3 to 4 weeks, it’s time for the second ferment.  Add the orange zest and juice, seal the jar tightly, and leave for another 2-5 days (to taste).
  • Pour off the beet kvass into flip top bottles and enjoy!

Double Layer Pumpkin Cheesecake Pie

Friday, November 1st, 2013

This ultimate holiday pie combines the best of three worlds: cream cheese, pumpkin pie, and a homemade Melt® Organic crust that will beat the socks off of any store-bought crust.

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Ingredients:

2 8-ounce packages of organic cream cheese, softened

½ cup organic sugar

½ teaspoon vanilla extract

2 eggs

½ cup organic pumpkin puree

½ teaspoon cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

½ cup organic heavy cream, whipped

Melt Organic pie crust

Directions:

  • Make the Melt Organic pie crust dough and allow to set in the refrigerator for at least 30 minutes.
  • In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Set aside one cup of cream cheese batter.
  • Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended.
  • Preheat oven to 325 degrees F.
  • Pull your Melt Organic pie crust dough out of the refrigerator and roll to ¼” thickness. Gently fold the crust in half, slide over the pie plate until the middle seam is on the middle of the pie plate. Unfold the pie crust gently and lightly press into the pie plate.
  • Evenly spread the cream cheese batter into the bottom of the crust.
  • Add the pumpkin puree batter on top of the cream cheese layer and gently spread over the cream cheese batter.
  • Bake for 35 to 40 minutes, or until the center is almost set. Allow to cool then place in the refrigerator for 3 hours or overnight.
  • Whip the heavy cream into preferred stiffness with a hand blender. If you wish to add sugar (a few tablespoons at most), wait until it has started to stiffen, then add sugar and whip until quite stiff.
  • Cover pie servings with whipped cream and enjoy!

Honey Melt® Caramel Apples

Wednesday, October 23rd, 2013

These easy-to-make Honey MELT Caramel Apples are fun to make and a delight for Halloween.

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Ingredients
8 apples, any variety
1 cup chopped peanuts or other nut of your choice (almonds are shown)
1 cup heavy cream, divided
¾ cup light corn syrup
½ cup Honey MELT Organic
¾ cup sugar
1 teaspoon vanilla extract

Directions

  • Wash and completely dry the apples. Insert a stick into the stem end of each.
  • Line a 9-by-9-inch or 7-by-11-inch baking pan with foil. Place the chopped nuts into the lined pan.
  • Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook ¾ cup of the cream, the corn syrup, butter, and sugar to 246 degrees F (firm ball); at this point the syrup will be golden.
  • Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla. Use caution; this is very hot and it may splatter.

While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off. Dip the bottoms into the chopped nuts. Arrange the apples on a nonstick or waxed paper-lined cookie sheet and let cool, preferably in the refrigerator for at least 15 minutes.

Melt® Organic Love

Tuesday, October 15th, 2013

Chris – a huge fan of Melt – is also a medical student studying Radiology and sat down with Founder Cygnia Rapp to share his story with us.

How did you discover Melt?

“I am always looking for healthy alternatives to butter, not only to be a model for my patients but also for my own health. In the past I used mostly olive oil but it doesn’t work well for baking so I was looking for something that I could use. Melt caught my eye, I tried it, and I really liked it. I have been using Melt almost exclusively since.”

What do you like about Melt?

“I always really loved coconut, so the idea of a subtle coconut flavor was intriguing to me. Melt has worked well with so many dishes – any baked goods – and I love using Melt in curries and various Eastern dishes. Melt adds an additional flavor you don’t get with other butter substitutes. Recently, I have been using Melt in a number of different stir fries for its flavor. Yesterday, I sautéed shrimp with vegetables and it worked really well.”

So it sounds like you agree with our idea of good fats and oils.

“Yes, yes definitely. Being in a medical field, I feel like I am a pretty educated consumer. A long time ago there was hype against coconut oil because it contains saturated fats.  A substantial amount of research has come out discussing how the fats in virgin coconut oil are different from other fats and are actually helpful for lowering the HDL/LDL ratio. I am healthy now but my family has a history of high cholesterol and coronary artery disease. That’s not a huge driving factor for eating Melt; however it’s nice to know I am eating something that not only tastes great but potentially supports my health in the longer term.”

The “Paleo Diet”: Real or Fad?

Saturday, September 21st, 2013

Zeal for “healthy eating” is almost on par with religion and politics for many people. Take the Paleo diet as an example: the Paleo diet is one of America’s fastest growing dietary programs, yet how scientifically based is it? The Paleo diet is based on the idea of abandoning modern agricultural diets because they make us ill; instead we should eat like our Paleolithic ancestors from more than 10,000 years ago. Intuitively, it makes sense to harken back to our ancestors for answers to our most difficult chronic disease-related questions, like digestive disorders, obesity, diabetes type 2, and heart disease. However, what if the true diet of our Paleolithic ancestors is virtually non-existent today due to Neolithic farming practices that long ago altered vegetables, fruits, seeds, and nuts, and our common meat sources like beef, poultry, and eggs? Is the Paleo diet nothing more than a modified Neolithic, farm-based diet?

Dr. Christina Warinner is an Archeologist at the University of Oklahoma and the University of Zurich’s Centre for Evolutionary Medicine. Her area of specialization is health and dietary histories of ancient peoples using bone biochemistry and ancient DNA. Through examination of the scientific evidence, Dr. Warinner de-mystifies several myths promoted by Paleo diet enthusiasts due to a lack of basis in archeological reality.

Myth #1: Paleolithic people evolved to eat meat and consumed large quantities of it.

Humans have no known anatomical, physiological, or genetic adaptations to meat consumption, yet humans have many adaptations to plant consumption. For example, carnivores make their own vitamin C. Since vitamin C is found in plants, carnivores must synthesize their own vitamin C since they do not consume plants. Humans cannot make their own vitamin C and must consume plants in order to acquire this essential nutrient. Humans also have longer digestive tracks than carnivores in order to digest plant matter and have molars to shred fibrous plants. On the other hand, humans do not possess carnassials, which are specialized teeth used to shred meat. While humans have some genetic adaptations to animal consumption, it’s limited to consuming milk not meat.

Further, the primary sources of meat today are from domestic cattle with much higher fat content than the lean, small game that would have been eaten by Paleolithic people. Paleolithic people ate organ meat and bone marrow, two important sources of nutrients. Native peoples in the Arctic ate a lot of meat because of long periods where plant matter wasn’t available; however, people in temperate and tropical regions ate plants as a large portion of their diets.

Myth #2: Paleolithic people did not eat whole grains or legumes.

Stone tool evidence from 30,000 years (20,000 years before the agricultural age) includes tools similar to mortar and pestles to grind up seeds and grains. Fossilized dental plaque allows recovery of plant microfossils and other remains today. Myriad plant remains have been found in the dental calculus of Paleolithic people and includes grains (e.g., barley), legumes, and tubers.

Myth #3: Foods listed under the Paleo diet are what Paleolithic people ate.

In charts of any Paleo diet book, images are shown of domesticated produce as a part of a Paleo diet that were radically altered from their wild counterparts to suit human needs such as increasing size, decreasing toughness, toxin load, latex, spines and seed content. In other words, produce in any grocery store or farm stand is the product of agricultural domestication dating back to the Neolithic transition. Vegetables, fruits, nuts and berries listed as “Paleo foods” are human inventions.

Food quantities for Paleolithic peoples were also much smaller overall. For example, a large amount of wild broccoli would have been necessary to approximate our domestic variety. Plants collected were tough, woody and fibrous and contained toxins along with beneficial phytochemicals. Meat sources were very lean and included eating the organs and marrow. It is virtually impossible for everyone to eat a truly Paleolithic diet based on foraging – the global population is simply too large.

Myth #4: There is one singular Paleo diet.

When referring to Paleolithic diets, it is important to speak of them in the plural. Throughout the world, Paleolithic diets were widely variable based on climate, region, locally available foods and season. When more plants were available, more were eaten (e.g., temperate and tropical regions); when fewer plants were available, fewer were eaten (e.g., Arctic region). Seeds and fruits were available during different times in the year; and herds migrate and fish spawn on seasonal cycles. People had to move from resource patch to resource patch with periods of high mobility and sometimes over long distances.

What can we learn from our Paleolithic ancestors?

Eating a diet rich in species diversity is important for consuming the vital nutrients we require for healthy life. Today’s trends in American diets are in the opposite direction because nearly all processed foods contain wheat, soy, or corn. Additionally, nearly all non-organic soy and corn is genetically modified.

We evolved to eat fresh foods when they are in season with their highest nutritional content.

We evolved to eat whole foods in their complete package with fiber and roughage. By decoupling whole food from the nutrients inside, we trick our bodies and override the mechanisms that evolved to signal fullness and satiation. For example, one 34 oz soda is equivalent to 8.5 feet of sugar cane. While no Paleolithic person could consume that much sugar cane, the same sugar content can now be consumed in 20 minutes.

Not Your Tollhouse Chocolate Chip Cookie

Monday, September 9th, 2013

These awesome gluten-, grain-, and dairy-free cookies made with coconut flour and Honey Melt easily pass the picky kid test. Because these cookies are more dense and scone-like than Tollhouse cookies, they are satisfying to eat, quite filling and make excellent snacks for your kids’ packed lunches. This recipe is adapted from Amanda Rose of Fresh Bites Daily. Makes 15 cookies.

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Ingredients

½ cup Honey Melt, softened

1/3 cup granulated sugar

½ tablespoon vanilla extract

4 eggs

1/8 teaspoon salt

1 packed cup coconut flour*

½ cup shredded coconut (optional)

¾ cup chocolate chips or dark chocolate baking chunks

*Adding coconut flour in smaller amounts to attain the preferred texture is better than compensating by adding more liquids and fats.

Directions

  • Preheat oven to 375 degrees.
  • Thoroughly blend together the Honey Melt, sugar, vanilla, and eggs.
  • In a separate bowl, mix together the salt, coconut flour, shredded coconut.
  • Blend half of the coconut flour mixture with the wet ingredients. Allow the mixture to sit for 2 minutes in order to give the coconut flour time to absorb liquid. The target texture is the consistency of stiff mashed potatoes.
  • If the batter is runny, add the rest of the coconut flour. If the batter is not as stiff as mashed potatoes but also not runny, then gradually add more coconut flour. Again, allow the batter to sit for 2 minutes.
  • Add the chocolate chips or chocolate chunks.
  • Form into small cookies on a parchment lined pan.
  • Press the cookies down to the size you wish; they will not flatten out during baking.
  • Bake about 15 minutes, or until lightly browned.
  • If you do not have parchment paper, oil your baking pan well and take care not to let the bottoms of the cookies burn.

Bratwurst with Apples, Onion, and Sauerkraut

Wednesday, August 28th, 2013

This easy entrée is perfect for a weekday supper or weekend meal with family and friends. Serve with a hearty Italian or Pumpernickel bread liberally slathered with Rich & Creamy Melt Organic buttery spread. Serves 6. Adapted from Jean Anderson’s recipe in Bon Appétit.

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Ingredients

1 teaspoon caraway seeds

1 teaspoon fennel seeds

1 tablespoon flour

½ teaspoon ground black pepper

4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry

1 large onion, halved lengthwise, thinly sliced crosswise

3 large Golden Delicious apples (~1½ lbs total), peeled, cored, thinly sliced

6 whole smoked bratwurst (~1 lb), pierced all over with skewer or fork

4 bay leaves

1 cup beef broth

2 tablespoons dry vermouth

2 tablespoons ketchup

1½ tablespoons Melt® Organic, softened

Directions

  • Position rack in center of oven. Preheat oven to 400°F.
  • Place caraway and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag. Shake to blend.
  • Spread sauerkraut over the bottom of a 13x9x2-inch glass or ceramic baking dish; sprinkle one third of flour mixture over the sauerkraut.
  • Arrange onion slices over the sauerkraut; sprinkle with half of remaining flour mixture and lightly add salt.
  • Spread half of apple slices over the sauerkraut and onions; sprinkle with remaining flour mixture.
  • Place the bratwurst over the apples; and arrange the remaining apple slices around the bratwurst.
  • Tuck in the bay leaves.
  • Mix broth, vermouth, and ketchup in a measuring cup; pour the broth mixture evenly over everything. Cover tightly with foil.
  • Roast for 45 minutes. Uncover; brush with softened Melt Organic buttery spread.
  • Continue roasting uncovered until the edges of apples and sausages begin to brown, about 25 minutes longer.

Rich & Creamy Coconut Cream Pie

Friday, August 23rd, 2013

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Adapted from Chef Ron Lock

Ingredients:

For the Coconut Crust:
1¼ cup all-purpose flour
8 T Melt® Organic, frozen
1/3 cup shredded sweetened coconut, finely chopped
3 to 5 T. coconut rum, very cold (or use ice cold water)

For the Coconut Cream Pie:
1 box (5.1 oz.) instant vanilla pudding
1 can (15 oz.) cream of coconut
1/2 cup coconut milk (or cow’s milk)
12 oz. cream cheese, softened
2 cups heavy whipping cream
1 tsp. vanilla extract
2 T. sugar
1 cup toasted coconut, for topping (optional)

Directions:

Preheat the oven to 375 degrees F.

For the Crust:

  • Scoop 8 individual tablespoons of Melt and place on small tray. Place tray in the freezer for at least 30 minutes, or until very cold.
  • Place 1/3 cup shredded coconut in food processor. Pulse to finely chop.
  • Add the flour and pulse again. Remove to a medium bowl.
  • Cut in Melt one tablespoon at a time with a pastry cutter until resembles coarse corn meal.
  • Add chilled coconut rum, or cold water, one tablespoon at a time mixing with a fork until dough can be formed into a ball. It should be firm, not sticky.
  • Refrigerate for at least 30 minutes.
  • Once chilled, roll the dough out on a floured work surface, until about ¼ inch thick.
  • Carefully transfer the crust to the pie pan.
  • Place a large piece of foil over the pie crust and gently shape it over the dough. Fill the foil with ceramic pie weights, or dried beans. Bake the crust for 10-15 minutes. Carefully remove the foil and weights. Then bake again for 5-10 minutes or just as it turns golden brown. Cool completely before filling.

For the Topping:

Spread the shredded coconut on a baking sheet. Toast for 2-4 minutes, until just golden while watching carefully. Remove and cool.

For the Filling: 

  • Place the instant pudding mix in a large glass jar or plastic air-tight container. Add the cream of coconut and milk. Cover tightly and shake for 1-2 minutes until well combined. Refrigerate until ready to use.
  • Using an electric mixer, whip the heavy cream until it is just starting to form. Add vanilla and sugar and finish whipping the heavy cream. Cover and refrigerate.
  • Beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps.
  • Fold in HALF the whipped cream, gently mix until smooth.

Scoop the filling into the cooled pie crust. Top with the remaining whipped cream and sprinkle generously with toasted coconut. Chill for at least 4 hours or overnight.

Peach Bread Pudding

Thursday, August 8th, 2013

This delicious peach bread pudding showcases peaches at their peak, but it’s the brandy sauce made with Honey Melt® that will win you over. You can also substitute the peaches with sour cherries and chocolate chunks. This recipe is adapted from Sarah Epstein’s recipe found in Sunset Magazine. Serves 8.

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Ingredients

6 tbsp. Honey Melt®

Melt® Organic for ramekins

8 cups day-old French bread with crust, torn into bite size pieces

3 cups milk

1½ cups sugar, divided

6 large peaches, peeled and sliced lengthwise into ¼-in slices

6 large eggs

2 tsp vanilla extract

1 tsp cinnamon

½ tsp ground nutmeg

3 to 4 tbsp brandy

Lightly sweetened whipped cream

Directions

  • Preheat the oven to 375 degrees and Melt Up 8 ramekins (8oz each) (i.e., grease each ramekin with Melt).
  • Place bread pieces in a large bowl and pour in the milk. Let the bread pieces soak for ~30 minutes and stir occasionally.
  • In a large frying pan, melt the Honey Melt with ½ cup sugar over medium heat.
  • Add peaches to the frying pan and cook 1 to 2 minutes to release juices. Strain mixture into a bowl and reserve the juices.
  • Whisk eggs, 1 cup sugar, vanilla, cinnamon, and nutmeg. Pour over the bread and stir to combine. Fold in the peaches.
  • Spoon mixture into the ramekins and set them in a large roasting pan. Place the roasting pan in oven and fill the pan with very hot water so the water level is halfway up the sides of the ramekins.
  • Bake until puddings are puffy and firm when pressed, about 45 minutes.
  • Simmer reserved juices until steaming. Whisk in brandy. Serve pudding with sauce and whipped cream.
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